This Black Pepper Chicken with Mushrooms is a quick, delicious, and versatile dish perfect for weeknight dinners. Tender chicken slices and earthy mushrooms are coated in a savory black pepper sauce, creating a hearty and flavorful meal that pairs wonderfully with rice or noodles.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon cornstarch – Helps create a light coating for the chicken and thickens the sauce.
- 1 teaspoon salt – For seasoning.
- 1/2 teaspoon black pepper – Adds a bold, spicy kick.
For the Stir-Fry:
- 2 tablespoons vegetable oil – For cooking the chicken and vegetables.
- 1 onion, chopped – Adds sweetness and depth to the dish.
- 2 cups sliced mushrooms – Button, cremini, or shiitake mushrooms work well.
For the Sauce:
- 2 tablespoons soy sauce – The base of the savory sauce.
- 1 tablespoon oyster sauce (optional) – Adds richness and umami flavor.
- 1 teaspoon freshly ground black pepper – The star ingredient for bold spice.
- 1/2 teaspoon sugar – Balances the flavors.
- 1/4 cup chicken broth or water – For a saucy consistency.
- 1 teaspoon cornstarch mixed with 1 tablespoon water – For thickening the sauce.
Step-by-Step Instructions
1. Prepare the Chicken
- In a mixing bowl, combine the sliced chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.
- Let the chicken sit for 10 minutes to absorb the seasoning while you prepare the other ingredients.
2. Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken slices in a single layer and cook for 2–3 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables
- Add the remaining 1 tablespoon of oil to the skillet.
- Stir in the chopped onion and cook for 2–3 minutes, until slightly softened.
- Add the sliced mushrooms and cook for another 3–4 minutes, stirring occasionally, until the mushrooms are tender and golden.
4. Make the Sauce
- In a small bowl, mix together soy sauce, oyster sauce (if using), black pepper, sugar, and chicken broth.
- Pour the sauce mixture into the skillet with the vegetables and stir to combine.
5. Combine and Serve
- Return the cooked chicken to the skillet, stirring to coat the chicken and vegetables in the sauce.
- Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the skillet and stir until the sauce thickens (about 1 minute).
- Taste and adjust seasoning, adding more black pepper if desired for extra spice.
Serving Suggestions
- Serve hot over steamed rice, fried rice, or noodles.
- Pair with a side of steamed broccoli, bok choy, or snap peas for a complete meal.
Tips for Success
- Use Freshly Ground Black Pepper: For the best flavor, grind black peppercorns directly for a bolder, more aromatic spice.
- Don’t Overcrowd the Pan: Cook the chicken in batches if needed to ensure even browning.
- Adjust Spice Level: Add more or less black pepper to suit your taste.
- Substitute Mushrooms: If you’re not a fan of mushrooms, try zucchini, bell peppers, or snap peas instead.
Storage and Reheating
- Refrigerate Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm on the stovetop over low heat or in the microwave, adding a splash of water if the sauce thickens too much.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes for a fast, flavorful meal.
- Savory and Bold: Packed with black pepper’s spiciness and earthy mushrooms.
- Versatile: Works with rice, noodles, or even as a standalone dish.
This Black Pepper Chicken with Mushrooms is a satisfying and delicious dish perfect for any night of the week. Enjoy every flavorful bite!